Try this Vegetable Cheese Pie recipe, or contribute your own.
Suggest a better descriptionMake pie crust: Melt butter in 10-inch or deep-dish pie plate. Let cool & add flour, ice water & a dash of salt. Mix well with spoon & mash out in pie plate. Do not prick bottom of pie crush if used for this recipe or quiche. Slice squash. Saute all vegetables except tomatoes in butter until crisp. Drain well & add seasonings. Place tomato slices in bottom of unbaked pie shell. Add vegetables. Mix sour cream & cheese & pour over vegetables. Bake covered with foil at 350 for about 50 minutes. Uncover & bake about 10 minutes longer. Let stand 5-10 minutes before serving. Spoon out excess juices after first slice. MRS. B.G. CREMEEN From
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 459 | ||
Calories from Fat: 295 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.7g | 44 % | |
Saturated Fat 13.8g | 69 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 45.5mg | 14 % | |
Sodium 408.6mg | 14 % | |
Potassium 182mg | 5 % | |
Total Carbohydrate 31.6g | 9 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 30.2g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 459
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